CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Soft => Topic started by: TraditionalGoats on May 28, 2013, 04:06:28 PM
-
Someone posted about this cheese on Facebook and it sounds like something fairly simple and easy to make. I can not find a specific recipe for it tho. I found one that pretty much stated heat the milk, add the rennet, let sit, drain. lol The other had a culture added before the rennet to acidify the milk.
Here is what I found: http://www.stradavinisaporifc.it/inglese/squacquerone.asp (http://www.stradavinisaporifc.it/inglese/squacquerone.asp)
And this one: http://www.cooksinfo.com/squacquerone-cheese (http://www.cooksinfo.com/squacquerone-cheese)
Suggestions on how to make it? Or if a starter culture is needed/should be used?
I have access to goat and cow milk in abundance. I know the recipe calls for cow but do you think goat would be a good alternative?
Tracy
-
This is a higher moisture variant of stracchino. make roughly the same way